How to Cook Barracuda Fish

by
LAURA PARR Last Updated: Jan 30, 2014

Laura Parr

Laura Parr began her professional writing career in 2008 contributing to websites such as Travelbox, 1stop and Traveldojo. She now writes health and fitness-related articles. Parr earned a diploma of adult nursing from the University of Brighton, followed by a postgraduate certificate in public health from the University of Manchester.

Barracuda is a poisonous fish that can cause marine toxic illnesses, and as such the U.S. Department for Health and Human Services advises against eating it. However there are many delicious ways to serve barracuda, so if you are absolutely confident of your source, try this simple recipe for barracuda baked with tamarind. Serve it with a fresh, green salad and crusty bread. Heat the grill or barbecue to a medium temperature.

Step 1

Photo Credit Nicolas Agustin Cabrera/Demand Media

Prepare the tamarind by taking out the large stones and placing the fruit in a large bowl with 500 ml hot water. Leave to stand for two minutes, then stir the mixture well until you have a thick liquid. Add the onion, garlic, tomatoes, tomato puree, chili powder, chili and coconut milk and mix thoroughly.

Step 2

Photo Credit Nicolas Agustin Cabrera/Demand Media

Place the barracuda on a large piece of aluminum foil and make three or four deep cuts along the length of the fish. Spoon the mixture into the slits and lay any remaining mixture over the top. Wrap the aluminum foil into a parcel.

Step 3

Photo Credit Nicolas Agustin Cabrera/Demand Media

Cook the fish under the grill or on a barbecue for about half an hour or until cooked thoroughly. The U.S. Food and Drug Administration recommends you cook the fish to an internal temperature of at least 145 degrees Fahrenheit; if you don’t have a thermometer, pull the flesh apart with a sharp knife. The meat should come apart easily and be opaque.